Karatzas A K, Kets E P, Smid E J, Bennik M H
Wageningen Centre for Food Sciences (WCFS), Wageningen, The Netherlands.
J Appl Microbiol. 2001 Mar;90(3):463-9. doi: 10.1046/j.1365-2672.2001.01266.x.
The aim of the study was to investigate the combined antimicrobial action of the plant-derived volatile carvacrol and high hydrostatic pressure (HHP).
Combined treatments of carvacrol and HHP have been studied at different temperatures, using exponentially growing cells of Listeria monocytogenes, and showed a synergistic action. The antimicrobial effects were higher at 1 degrees C than at 8 or 20 degrees C. Furthermore, addition of carvacrol to cells exposed to sublethal HHP treatment caused similar reductions in viable numbers as simultaneous treatment with carvacrol and HHP. Synergism was also observed between carvacrol and HHP in semi-skimmed milk that was artificially contaminated with L. monocytogenes.
Carvacrol and HHP act synergistically and the antimicrobial effects of the combined treatment are greater at lower temperatures.
The study demonstrates the synergistic antimicrobial effect of essential oils in combination with HHP and indicates the potential of these combined treatments in food processing.
本研究旨在探究植物源挥发性香芹酚与高静水压（HHP）的联合抗菌作用。
使用单核细胞增生李斯特菌的指数生长期细胞，在不同温度下研究了香芹酚与HHP的联合处理，结果显示二者具有协同作用。在1℃时的抗菌效果高于8℃或20℃时。此外，向接受亚致死HHP处理的细胞中添加香芹酚，其活菌数的减少程度与香芹酚和HHP同时处理时相似。在人工污染了单核细胞增生李斯特菌的半脱脂牛奶中，香芹酚与HHP之间也观察到了协同作用。
香芹酚与HHP具有协同作用，联合处理的抗菌效果在较低温度下更强。
本研究证明了精油与HHP联合使用具有协同抗菌作用，并表明了这些联合处理在食品加工中的潜力。
